Bhagara Baingan

Week 2 Day 2 of BM #61 - 

My husband recently realized that he loves this gravy curry when he tasted it at a party. I had stopped getting eggplants from the market as some of them were irritating my skin even if I chop them. 

But looking at the enthusiasm of my husband, I decided that I would wear gloves and try it out once at home for his satisfaction. But in the end, the gloves didn't work for me and with minimal contact and negligible irritation to my skin, I managed to make this curry to the utter delight of the husband. 

I was unable to take the pictures in day light but I am sure I am going to make this again and again and would definitely update the pictures.

Recipe Source Vahchef
Ingredients - 

Eggplants small sized 6-8
Oil to fry the eggplants 1/4 cup or more
Onion, finely chopped 1/2 cup
Ginger-Garlic-Green Chili Paste as needed
Turmeric 1/4 tsp
Tamarind juice as needed
Coriander Powder 1 tsp
Cumin Powder 1 tsp
Jaggery Powdered 1 tsp
Salt as needed
Seasoning (Oil 2 Tbsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp)
To be roasted -
Peanuts, roasted 1 cup
Sesame seeds 3 Tbsp
Coconut Powder 3 Tbsp
Cinnamon 1 inch
Cloves 3-4 
Cardamom seeds from 1 pod

Bhagara Baingan

Method Of Preparation -

Wash the eggplants and dry with a clean dish towel. Keeping the stem portion intact, make an 'X' slit on the opposite side but not separating the stem.

In a wok/kadai add oil and slowly slide the eggplants and fry them until they are about 75% done. Remove onto paper towels to drain the excess oil.

Make a fine paste of the ingredients listed under 'To be roasted' adding as much water as needed.

In the same wok/kadai, heat oil and add mustard seeds and cumin seeds. After they pop, add the ginger-garlic-green chili paste and fry for a few seconds. 

Toss the onions into the pan and fry them until they turn golden brown.

Pour the paste into the onion mixture.

Sprinkle coriander powder, cumin powder, turmeric and about 2-3 cups of water to make a runny gravy.

Let it simmer until the oil floats on top.

Slide the fried eggplants into the gravy and add salt, jaggery and tamarind juice. Adjust as per taste.

Cover and let the eggplants absorb all the flavors.

After the eggplants are completely cooked through, remove from heat and serve it either with Rice/Pulao or Roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61. 

Preparation Time 1 hour
Serves 5-6
Posted by Harini R on Thursday, February 11, 2016


  1. Sowmya :) Says:
  2. It looks delicious! Very inviting

  3. Priya Suresh Says:
  4. Slurp slurp, wat a droolworthy bhagara baingan, thats so wonderful of you to make this curry for your better half.

  5. Nice side. Should work well with both rice and roti.

  6. Suma Gandlur Says:
  7. One of my sister in law taught me these though I make it very rarely. It makes an excellent party dish.

  8. Srivalli Says:
  9. I guess I should try this too as brinjal is quite a fav veggie at home..sorry to know abt your allergy...must be daunting..

  10. Wonderful dish with eggplants and we would love this at home.

  11. This is one of my fav eggplant dishes. Looks so inviting..

  12. I am yet to try this dish.Looks delicious.

  13. Im not a fan but I am sure your hubby appreciated you especially with your allergy

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